Apple Fennel Salad


Apple Fennel Salad

At the farmers market this week, I got my hands on some yummy New York Honeycrisp apples, a family favorite. They were crunchy and sweet, just how we liked them, so I decided to make a crunchy salad with them and pair them with fennel and seasonal clementine. This is a great lunch salad or side salad with dinner!

  • Prep Time: 10 minutes
  • Allergens: Nuts
  • Servings: 2


  • 1 large red apple (unpeeled, cored, thinly sliced)
  • 1 cup fennel bulb (trimmed, thinly sliced)
  • 1 clementine (peeled, wedged)
  • 1 medium shallot (peeled, diced)
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/3 cup walnut pieces (toasted and salted)
  • 1/4 cup rosemary (finely chopped)
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)


  1. On a mandoline or using a knife, slice the apple and fennel bulb into thin slices.

  2. In a medium bowl, toss together the apple, fennel, clementine, shallot, olive oil, lemon juice, walnuts, and rosemary.

  3. Season to taste with salt and pepper.